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1. |
Record Nr. |
UNINA9910811476703321 |
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Autore |
Fisher Jaimey |
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Titolo |
Christian Petzold / / by Jaimey Fisher |
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Pubbl/distr/stampa |
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Urbana : , : University of Illinois Press, , [2013] |
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©2013 |
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ISBN |
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Descrizione fisica |
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1 online resource (208 p.) |
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Collana |
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Contemporary film directors |
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Disciplina |
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Soggetti |
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Motion picture producers and directors |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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A ghostly archeology: the arthouse-genre cinema of Christian Petzold -- An interview with Christian Petzold -- Filmography. |
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Sommario/riassunto |
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In 11 feature films across two decades, Christian Petzold has established himself as the most critically celebrated director in contemporary Germany. The best-known and most influential member of the Berlin School, Petzold's career reflects the trajectory of German film from 1970's New German Cinema to more popular fare in the 1990's and back again to critically engaged and politically committed filmmaking. His combination of critical celebration and popular success underscores Petzold's singular cinematic achievement: the deliberate and shrewd negotiation of art cinema and popular Hollywood genre. |
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2. |
Record Nr. |
UNINA9910557338803321 |
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Autore |
Simonato Barbara |
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Titolo |
Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products |
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Pubbl/distr/stampa |
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Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
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Descrizione fisica |
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1 online resource (136 p.) |
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Soggetti |
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Biology, life sciences |
Cultural studies: food and society |
Research and information: general |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue "Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products" collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint. |
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